It's almost that time of the year where I'll need to clear out the freezer drawers to make space for my highly anticipated annual stockpile of surplus bĂĄnh tĂ©tâif I'm lucky (thanks mum!). And deep-clean the house, not get a haircut, etc.
This year Lunar New Year lands on 29th January 2025, welcoming in the year of the Snake. I immensely enjoyed creating this lion dance parade illustration for
@cityofgreaterdandenong , and hope you enjoy it too.
I did a little Q&A with Springvale Council, including this snippet that describes the artwork:
"A lion dance parade marches by, turning heads wherever they go. The big lion head bobs, little feet prance, and you catch a flash of the dancers beneath the puppet. Everyone is in a good mood, and everyone is welcome to join in! Each community creature is an animal from the Chinese Zodiac but upon closer inspection thereâs also a lettuce in the vanguard. Nestled amongst the lettuceâs leaves is a red pocket (also called a hĂłngbÄo / çșąć
in Chinese or lĂŹ xĂŹ in Vietnamese), which is offered into the lionâs mouth during the Lunar New Year lion dance for good luck."
The full kid-friendly Q&A can be read at link in bio.
I also often refer to this article on bånh tét by Nir Avieli (ETHNOLOGY vol. 44 no. 2, Spring 2005, pp. 167-187). Lmk if you'd like a copy of it and I'll send it to you. Snippet:
"Banh Tet are served with a savory-spicy dip made with soy sauce and chopped red chilli peppers. During the first few days of the festival, banh Tet slices are served fresh. But as the cakes tend to become somewhat dry after a few days (especially if the leaf wrapping is removed), the slices might be lightly fried to regain their zest. Banh Tet are sticky, fatty, heavy, and filing. Tet is characterized by overeating (and overindulging in general); the cakes are the most filling dish of the festival and, for that mater, of the entire Vietnamese cuisine, which is usually light, crispy, and fresh."